This springtime pasta recipe tosses fettuccine with fresh veggies and herbs and uses olive oil, garlic, lemon juice, and peanut butter to create a light sauce to dress the pasta.
While many primavera pasta sauces use cream this vegan recipe maintains its creamy texture by using peanut butter with starchy pasta water. The result — a lighter take on pasta primavera that’s just as delicious but with a nutty twist!
Prep time: 10 minutes
Cook Time: 20 minutes
Total time: 30 minutes
Yield: 4 servings (about 8 cups pasta + vegetables)
Kosher salt and freshly ground black pepper
12 ounces (3/4 box) fettuccine
1 cup fresh broccoli florets (you can also use frozen)
1 small bell pepper, sliced
1 small zucchini, quartered lengthwise and sliced
½ cup frozen peas
1 carrot, peeled with a vegetable peeler (about 1 cup)
¼ cup Old Fashioned Smooth peanut butter
1 scallion, sliced
1 garlic clove, finely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice, to taste
¼ cup chopped mixed tender herbs, such as basil, parsley, and chives
1. Bring a large pot of salted water to a boil; cook pasta until 3 minutes short of “al dente” timing according to package directions. Add broccoli, bell pepper, and zucchini to water and cook 2 minutes. Add peas to pot and cook 1 minute. Reserve 1 cup pasta water, add carrots, and drain pasta and vegetables.
2. While pasta cooks, stir together peanut butter, scallion, garlic, olive oil, and lemon juice. Add ½ cup reserved pasta water and whisk to combine; toss with pasta and vegetables. (Add more pasta water to create a thin sauce, if needed.) Toss pasta with herbs and serve.